Blackberries reach their peak when summer fades into autumn—days remain warm, but evenings turn cool. That's when we trade icy treats for something cozier: a blackberry crisp spiced with cinnamon and cloves, lightly sweetened with maple. Serve it hot from the oven, drizzled with fresh cream.
During late summer, we pick berries from the wild brambles lining parks and trails across the Pacific Northwest. The vines smell sweet and wine-like, as berries that escape harvest fall, ripen, and ferment on the ground. Some berries are as thick as your thumb, still sun-warmed, sticky and bursting with red juice that stains your fingers. These incredibly ripe berries, almost bursting at a touch, are ideal for baking. In a crisp, they don't need to hold their shape; instead, they release their juices in the oven's gentle heat and soften beautifully.
Working with Whole Grain Flours
Organic dark rye flour lends the topping a round complexity and bold richness that all-purpose flour lacks. Whole grains are less refined than white flours, but their humble, rustic nature gives them charm, flavor, and nutrition. When bran and germ are sifted away, the grain loses character—and you miss out on real flavor. Whole grain flours have a coarser texture, which works perfectly in this blackberry crisp, providing that characteristic crumbly crunch.
Here, the richness of dark rye and rolled oats harmonizes with the warm woodsiness of maple and the fragrant spice of cinnamon and cloves. Together they complement the sweet but tangy brightness of fresh, ripe blackberries.
| | | | | Rye Maple Blackberry Crisp | | |
Recipe type: Dessert
Cuisine: American
Author: Jenny McGruther
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 12 servings
Ingredients
For the Blackberry Filling
Instructions
Instructions
- Preheat your oven to 350°F.
- Place the blackberries in a large bowl. Sprinkle ¼ cup dark rye flour over them, then drizzle with maple syrup and bourbon. Stir gently to coat the berries with flour, being careful not to crush them. Transfer the berries to a 9x13-inch baking dish.
- In another bowl, combine ¾ cup dark rye flour, cloves, cinnamon, salt, maple sugar, rolled oats, and ½ cup softened butter. Use your hands to mix until the mixture becomes a crumbly, sticky dough.
- Scatter the dough evenly over the blackberries, then dot with the remaining 2 tablespoons of butter. Bake for 45 minutes.
- Serve warm.
Video: How to Make This Maple Rye Blackberry Crisp
Where to Find Organic Dark Grain Rye
Rye is a heritage grain traditionally used in European baking and cooking. Dark rye flour is a whole-grain flour with a muted gray-brown color and a rich, toasty aroma. I partnered with Bob’s Red Mill to develop this recipe; you can find their Organic Dark Rye Flour online and in many natural food stores. Bob’s Red Mill is an employee-owned company dedicated to whole, natural foods like grains and pulses.
How to Make the Most of Summer Berries
Strawberries are the first to appear in early summer, followed by raspberries and blueberries. Blackberries arrive at the very end of summer, right on the cusp of autumn.
Raspberry Popsicles, sweetened with honey and thickened with gelatin, are a no-drip treat.
Fermented Mixed Berries come together quickly and are ready in a day or two.
Summer Berry and Oat Cobbler makes a wonderful breakfast.
Blackberry Switchel is a simple, sweet-tart beverage.
Blackberry Mint Popsicles combine maple-sweetened berries with mint-infused cream.
Enjoyed this recipe? Share it!
Also try: Chocolate Chip Pancakes with Raspberry Sauce Recipe
nourishedkitchen.com
